Roasted Red Pepper Sauce Recipe
Creamy Roasted Red Pepper Sauce. Oil-free, ready in 10 minutes. Perfect for salads, bowls, roasted veggies, and pasta. Smoky, tangy, and vegan.
Servings: 2 servings
Calories: 129kcal
Equipment
- 1 Blender or immersion blender
Ingredients
- ¼ cup raw cashews see recipe notes
- 2 cloves garlic or 3 large cloves halved and lightly sautéed, if preferred
- ½ cup roasted red bell peppers ½ cup packed, from a jar
- 1 red chili seeds and membranes removed for less heat, or 1 teaspoon chili flakes (optional)
- 1 tablespoon lemon juice plus more to taste
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons maple syrup or date syrup (or to taste)
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 3 tablespoons water plus more to taste
- Salt to taste
Instructions
- Soak the cashews (optional): Place them in a saucepan and cover with water. Bring to a boil, then remove from heat and soak for at least 15 minutes. Alternatively, soak in water in the fridge overnight. Skip this step if using a high-speed blender.
- Blend the dressing: Blend cashews, garlic, roasted red peppers, red chili pepper (if using), lemon juice, vinegar, maple syrup, smoked paprika, oregano, and water. Blend until smooth, adding more water until the desired consistency. Add salt to taste.
Notes
- Substitute cashews with silken tofu, almonds, sunflower seeds, or hemp hearts for a similar creamy texture.
- Blend with an immersion blender. An immersion blender works well—just blend a bit longer for a creamy texture. Alternatively, use a high-speed blender and skip soaking the cashews.
- Cook the garlic for a milder flavor. Lightly sauté for 30 seconds until just golden to mellow the sharpness.
Nutrition
Calories: 129kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 224mg | Potassium: 285mg | Fiber: 2g | Sugar: 6g | Vitamin A: 652IU | Vitamin C: 53mg | Calcium: 45mg | Iron: 2mg
